Steak Street Tacos with Chipotle Lime Coleslaw
User Reviews
0
0 reviews
Unrated
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
-
Course
Main Course
-
Cuisine
Mexican
Steak Street Tacos with Chipotle Lime Coleslaw
Report
Thinly sliced seared beef tacos topped with a tangy chipotle-lime coleslaw that provides flavor, spice and crunch.
Share:
Ingredients
For Slaw:
- 1 ½ cups cabbage finely shredded, or coleslaw mix
- 2 tablespoons mayonnaise Duke's brand
- 1 tablespoon lime juice
- 1 tablespoon chipotle in adobo canned, finely chopped
- pinch kosher salt
For Tacos:
- ½ lb flank steak frozen for 30 minutes, or skirt steak
- salt freshly ground
- black pepper freshly ground
- 1 tablespoon vegetable oil
- 6 tortilla look for 'street taco' size, small
- cilantro finely chopped or micro
- jalapeños chopped (optional, pickled
Instructions
- To prepare slaw, combine shredded cabbage, mayo, lime juice, chipotle and salt in a bowl and toss to combine. Taste and season with additional lime or salt as desired.
- Slice semi-frozen steak into 1/8-inch thin slices, slicing across the grain as much as possible (freezing the steak for 30 minutes before slicing will make it easier to get nice thin slices). If your pieces are longer than 1-2 inches you can cut them in half (once cooked, they should be bite sized). Season with salt and pepper.
- Heat vegetable oil in a heavy duty or cast iron skillet over medium-high heat until shimmering. Add steak and cook, stirring once or twice, for 1 to 2 minutes or until edges begin to brown (if you are doubling this recipe I recommend cooking the steak in two batches, otherwise the meat might not fully brown). Remove from skillet with a slotted spoon and cover to keep warm.
- Return skillet to heat. Rub tortillas in the residual cooking fat left from the steak, ideally getting an even amount of fat on each tortilla. Arrange 3 tortillas in skillet and let sit for 1 to 2 minutes until soft and warmed through, then flip and warm the other side. Repeat with remaining tortillas.
- To assemble, divide steak among warmed tortillas. Top with a generous spoonful of coleslaw, a sprinkle of fresh cilantro, and a few pieces of pickled jalapeño. Serve warm.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
